• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    The Science of Culinary Arts

    May 9, 2011 by G. Stephen Jones Leave a Comment

    The Science of Culinary Arts

    Are The Culinary Arts More Science or Art?

    As the name suggests, there is a very strong artistic component to the culinary arts. Requiring the intense training of an artist as well as the flair of someone who knows how to present and style food for maximum effect, the culinary arts are part of a field you can spend anywhere from weeks to years training for.

    However, anyone who has ever worked in a bakery or written a recipe will tell you that there is a very strong scientific component to food preparation, as well.

    Whether it’s understanding the chemistry behind leavening agents, using caramelization to add robust flavors and depth to a dish, or tapping into the properties of liquid nitrogen for a touch of molecular gastronomy, many top chefs today use science as a foundation for all that they do in the kitchen.

    When you attend a top culinary school, you’re most likely going to get a little bit of both worlds: the arts and the sciences. And as you develop your skills and find the niche that will carry you through your profession, you will be able to incorporate as much of either quality as you want.

    The Arts and Culinary Training

    For a strong artistic focus within the culinary field, you may be able to find work in:

    Cake Decorating

    Plating/Food Expedition

    Menu Creation

    Food Styling

    Food Photography

    Food Writing

    Food Blogging

    You can also become an Executive Chef or other decision-maker in the kitchen, where the food you put out is as much an a visual experience as it is an taste-based one.

    The Sciences and Culinary Training

    If you’re interested in a strong scientific component, you may want to consider fields in:

    Baking and Pastry Arts

    Molecular Gastronomy

    Local Resource Production

    Gardening/Agricultural Development

    Food Science

    Food Safety and Sanitation

    Commercial Food Production

    Kitchen Technology

    Cookbook Writing

    Depending on your personal background, you can also incorporate the sciences into your own kitchen or restaurant in small steps (such as growing your own produce or using a few molecular gastronomy techniques).

    One of the best things about the culinary field is that you can develop your own path and focus. Whether you love the creative aspect of cooking or the science behind it, there are possibilities in a culinary career for everyone.

     

     

     

     

    « Ethics in the Kitchen
    All About Apricots And Apricot Glaze Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet